Roasted Rack of Lamb with Basil Goat Cheese Sauce.

For whatever reason, I have feared cooking a whole rack of lamb for the longest time. Before this recipe I’d cooked up a grand total of four racks of lamb, and only one with success. I don’t know if I was buying bad meat or what, but my lamb just never turned out all that awesome. When we had a billion and one people in town over Christmas (hey, hey Gerard and Payne families…all of you dear friends…and even the “randoms” who stopped in), we all got to chatting and everyone decided it was very wrong that I did not have a recipe for roasted lamb on the site. I guess they all really love them some lamb… and so they went on to convince me to make them lamb tacos (with all the fixings), which I must say were really freaking delicious.

I decided right then and there that I would make you guys a roasted rack of lamb as the centerpiece of your Easter menu. And you guys, this is not just any rack of lamb, it’s one that I LOVE! <–obviously, or I wouldn’t be sharing it. DUH.

After talking with all my people, aka Lyndsie, it was decided that the lamb needed to be simple. Simple so that the tender meat could really shine, and so that I could serve it up with a sauce…because you guys know I love a good sauce.

SO…the lamb is seasoned very simply with a few very important ingredients, garlic, oregano, cumin, lemon, crushed red pepper flakes, salt and pepper. The key is to really let the seasonings sit on the lamb for a bit before it roasts. I’ve been doing thirty minutes on the counter, but overnight is best,,,if you can plan ahead a bit (I try, but in the end, something comes up and ahhh, the overnight thing just doesn’t happen). Then all you need to do is roast, so simple, so good. I think before I was just putting too much on the lamb and it overpowered everything. Just another example of how simple can be so awesome.

Another key here is to roast the lamb at a higher temp so that you can get a nice crust on the outside, while leaving the inside perfectly cooked. I went for medium-rare, but if you prefer your lamb more well done, just tack on a few minutes to the cooking time.

But okok, while the lamb is great on its own, you know me, I had to add a topping of sorts. I thought about this for a while, going back and forth between a white sauce, an olive oil based sauce, even a salsa, but something creamy just seemed to fit best here. Enter the goat cheese sauce! Oh my gosh, this sauce is incredible. Basically whipped goat cheese with a touch of honey and fresh basil <–all my favs. I absolutely love this sauce and how well the flavors pair with the simple roasted lamb. The honey adds a really nice warmth, while the basil keeps the sauce bright and fresh. The combo together is perfect on the tender lamb, and while I used basil, you could also use mint.

I have to say, I’m pretty happy with the fact that I now have a go-to lamb recipe. YES!

This roast feels so perfect for spring in general, but would of course be amazing for Easter. Ok, and just about any other time of the year too!

Now that I have the rack of lamb pretty much perfected, maybe it’s about time I show you guys those lamb tacos? Cinco de Mayo is coming up, so my thoughts are tacos all the way. Yay? Nah?

In the meantime, I’ll just be over here, roasting up racks of lamb and covering them in goat cheese sauce, because this recipe is that good. I know for sure I’ll be making this lamb at least once more…not all of the family will be here for Easter, but most of them will be, and this lamb will certainly be on the menu!

ps. speaking of goat cheese, we have so much goat milk it’s not even funny. I have yet to make homemade goat cheese and I feel as though this needs to happen ASAP. Has anyone ever made goat cheese?

Honey Goat Cheese Sauce

Instructions

1. On a large, rimmed baking sheet, season the racks generously with salt and pepper.

2. In a food processor, combine the olive oil, garlic, oregano, cumin seeds, lemon zest, and crushed red pepper flakes. Pulse until combined. Rub the mixture evenly over both racks. Arrange the carrots around the lamb. Let stand at room temperature for 30 minutes to 1 hour or cover and place in the fridge overnight.

3. Preheat the oven to 425 degrees F.

4. Roast the lamb for for 15 minutes, then flip and roast another 10 minutes for medium-rare. Remove and let stand 10 minutes beforeslicing.

5. Meanwhile, make the sauce. In blender, combine the goat cheese, crème fraîche, honey, and basil until smooth. Stir in the lemons zest and season to taste with salt and pepper.

6. Slice the lamb in between the bones and serve with the goat cheese sauce.

This looks incredible. We’ve been trying to treat ourselves to a slightly pricier cut of meat once a month and a rack of lamb has been on the list for a while. I think I might have to move it to the top so I can have a go at this recipe this month!

I have never eaten lamb. We have a friend that says she can’t stand mutton. Which I was told mutton and lamb were the same thing. Then I saw or read that there is a difference. So maybe that is why some of yours didn’t taste exactly to your liking.

Mutton is an older sheep. The meat is stronger and tougher. There definitely is a big difference. It’s the same animal, just different ages. Sorta like beef and veal if you think of it that way (but I’d take beef over mutton any day!).

Fabby Fabby Lamb – just the most special thing to serve for special Spring dinner ….or when you can get that great lamb. So liking your sauce action as well…oooo goat cheese…yah! Typically, make tzatizki sauce and sometime will toss in feta, and definitely fresh dill, if in season. Be fun to try the alternate..nom nom.
As an aside, my dearly departed Father-in-Law, grilled those small New Zealand lamb chops on the grill (my intro into lamb..) and the condiment of choice was
Lea & Perrins Worcestershire sauce..it is amazing on grilled lamb! Do give it a whirl!

Good job on finally getting lamb down! I’m intimidated by large meat items too, because it’s especially sad when you mess it up! Eventually you learn, though 🙂 Also, my last name, Gigot, means ‘leg of lamb’ in French… sooooo I guess that means I have to make this 😉 Looks so delicious, Tieghan!

I am playing catch-up so I am a few days late in commenting on this post. I too have been wanting to tackle a roasted rack of lamb, but had not found a recipe that sounded great (as most include a mint sauce which brings back awful childhood memories – but that is a story for another day!). Anyway — Enter this recipe! Hallelujah!! So excited to try this with the heavenly sounding goat cheese sauce!! Thanks for always, always putting out brilliant recipes and gorgeous photos, Tieghan!

Love your creative recipes! I made this and I think it’s pushed aside Thomas Keller’s rack of lamb as a favorite for my family. When we’re being cheap, we use the sauce and seasoning on lamb loin chops.
I will say I followed the cooking times exactly (in two different ovens) and each time I ended up having to sear the lamb at the end to cook it enough to med-rare. It just doesn’t seem to cook through in the oven or get that nice brown crust and I was afraid leaving it in for more time would overcook. This time I’m going to try to sear it quickly before roasting.

HI!! I think that should be fine and I think you can leave the recipe as is, just adjust the cooking times. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🎄 🙂

Ok half baked, this looks awesome and I’ll be making it for Easter. BUT!! Lol there are Carrots in the list of ingredients but not mentioned in the body of the recipe. Can’t wait to eat THIS!! Love lamb and goat cheese!!!!

We made this yesterday for Easter and it was beyond delicious!! The lamb was cooked to perfection, medium rare, and the goat cheese spread was as delicious on the lamb as it was on the vegetables!! This must be one of the best lamb dishes we have had yet. It was extremely easy and the flavors melted in our mouths! Thank you for sharing this delicious lamb recipe as it is now our favorite for lamb.

You put the seasoning on the fat size, cook for 10 min with the fat side up and bones down and then flip it over so the bone side is up? Is there a good reason to flip it over when it’s being cooked in the oven?

Hi Claire, the goat cheese sauce is served alongside the roasted lamb after it has been roasted. Do not add the sauce to the lamb before roasting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

Meet Tieghan Gerard.

I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!